CREAM CHEESE CHICKEN ENCHILADAS
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
Provided by Jaimie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
- Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
- Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
- Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 50.1 g, Cholesterol 90.6 mg, Fat 31 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 16.5 g, Sodium 1672 mg, Sugar 4.1 g
CREAMY FISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a broiler.
- Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
- In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
- Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
- Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.
EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
CHICKEN CREAM CHEESE ENCHILADAS
This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.
Provided by Annacia
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
- In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
- Heat until the cheeses are completely melted.
- Coat baking pan with cooking spray.
- Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Nutrition Facts : Calories 254, Fat 15, SaturatedFat 7.7, Cholesterol 38.7, Sodium 912, Carbohydrate 24.5, Fiber 2.4, Sugar 7.5, Protein 6
BEEF ENCHILADA CASSEROLE
Layer on the tortillas with our Beef Enchilada Casserole recipe! You can make a delicious Beef Enchilada Casserole with just 20 minutes of prep time.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.
- Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture, tomatoes and VELVEETA; cover.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
CHEESE ENCHILADA CASSEROLE
Make this Mexican standby suit your tastes: Use our cheese enchiladas as a base, then select a sauce and your choice of toppings for a fast dinner with fresh flavor every time.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.
Nutrition Facts : Calories 324 g, Fat 19 g, Fiber 3 g, Protein 17 g
MAKE AHEAD CHEESE ENCHILADA CASSEROLE
This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.
Provided by Denise in da Kitchen
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
- Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
- Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
- Dip each tortilla into sauce to coat both sides.
- Spoon about 1/4 cup of the cheese mixture onto each tortilla.
- Roll tortilla around filling.
- Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with 1/4 cup cheddar cheese.
- Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
- Garnish with sour cream and sliced black olives.
- **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.
ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
EASY ENCHILADA CASSEROLE
Discover a new favorite with Easy Enchilada Casserole. Our Easy Enchilada Casserole is filled with peppers, corn, chicken, salsa, sour cream and cheese.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook and stir chicken, onions and peppers in large nonstick skillet on medium heat 10 min. or until chicken is done. Stir in salsa and corn.
- Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
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